Homemade Pizza Aga

Homemade Pizza Aga

Ham, Cheese, Olives, Tomatoes, Onions, Peppers, Salami, Cheddar, Goats Cheese, Parmesan, the list of toppings is endless, let each person build their own. The base of the roasting oven is ideal for making pizza at home. you can also use baking tray if preferred. I suggest to prepare double quantity of pizza dough , store it in the freezer until needed!
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Course Aga, Main Course
Cuisine Italian
Servings 4


  • 320 g ‘00’ pizza flour (45g+275g)
  • 7 g active dried yeast
  • 170 g water 45g+ 125g
  • 2 g table salt a pinch
  • 6 g olive oil about 2 tsp.
  • 160 ml tomato pizza sauce or tomato passata
  • 400 g ham sliced - optional
  • 100 g chorizo sliced- optional
  • 220 g mozzarella cheese shredded
  • 100 g parmesan grated- optional
  • 1 chilli flakes optional


  • In a bowl, combine 45g flour, yeast, and 45g water and leave at room temperature 20-40 minutes to proof.
  • In a large bowl, pour all the rest of the ingredients and add the proofed base mixture.
  • knead with the bread hook for 5-10 minutes until the dough is smooth and stretchy or by hand for 5-8 minutes.
  • Remove from the bowl and divide into 230-260g balls.
  • Reshape the portions and place in an oiled container. Loosely Cover with an oiled cling film. Store at room temperature for use within 2-5 hours. (If checking the temperature of the dough, best temperature of the dough is 18-22˚C). or Store in the fridge overnight for later use and slow proof.
  • Preheat the roasting oven, with the extra boost of heat if you have the option.
  • Roll each pizza base of dough on a floured working surface.
  • Place each pizza on parchment paper to be able to move the dough without tearing it off.
  • Next, spread the tomato sauce onto each of the pizza base, leaving approx. 1” from the edge, then layer with some cheese, any of your favourite toppings.
  • Transfer to the base of the roasting oven and bake for 5-6 minutes depending on the heat of the oven. Serve immediately.
Keyword Aga cooker, Pizza